NUTRITION

SERVINGS

INGREDIENTS

6 oz Salmon fillet

2 cup Asparagus

1 tbsp Coconut aminos

1 tsp Toasted sesame oil

0.5 tsp Fresh ginger

1 clove Garlic

0.25 tsp Sea salt

0.25 tsp Black pepper

0.5 tsp Avocado oil

PREPARATION

• 1

  Preheat your oven to 400°F and line a large baking sheet with parchment paper.

• 2

  Trim the woody ends off the asparagus and toss the spears with avocado oil, half of the sea salt, and half of the black pepper.

• 3

  Spread the asparagus in a single layer on the baking sheet and roast for 12-15 minutes until tender and slightly charred.

• 4

  While the asparagus roasts, whisk together the coconut aminos, toasted sesame oil, minced ginger, and minced garlic in a small bowl to create the glaze.

• 5

  Season the salmon fillet with the remaining sea salt and black pepper.

• 6

  Heat a high-quality non-stick skillet over medium-high heat and place the salmon in the pan, searing for 4 minutes until a golden crust forms.

• 7

  Flip the salmon carefully, then pour the teriyaki glaze into the pan, allowing it to bubble and thicken for 3-4 minutes while you spoon it over the fish.

• 8

  Remove the salmon from the heat once it reaches your desired doneness and serve immediately over the bed of roasted asparagus.